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The good thing about Betty Crocker is that the recipes are easy, cheap, and quick

The problem with Betty Crocker is that it is bland, not especially good, and relies far too much on pre-made ingredients. It often comes down to mixing a packet of this powder with a cup of that powder and the contents of these two cans.

It doesn't really end up teaching good cooking skills or habits I don't think.

I have an Alton Brown cookbook that I think is a pretty great primer and teaches some great basic skills and their rationale.

Is this the origin of all those people in the cooking thread suggesting recipes that use cans of soup as a basic ingredient?

Probably in part. If you look at, like, ladies home journal or those mom-based magazines and that kind of stuff, the point of cooking is to get hot food on the table for an undiscerning family cheaply enough to keep a family budget and quickly enough that you didn't have to miss your stories to make dinner.

Now, there certainly is a rationale for this kind of food preparation. But arguably, it's not really "cooking" - or at least it's not proper cooking. There's basically nowhere to go from this kind of food preparation except finding new recipes.

That said, cajun cooking, which is delicious, was originally heavily reliant upon canned goods like cream of mushroom soup or ro-tel tomatoes. Better chefs have been kind of reverse-engineering the cuisine in order to make a more respectable set of basic ingredients and techniques, since the original recipes read basically like spicy Betty Crocker recipes. This is probably also true of other kinds of american cuisine.

Irond Will on March 2010

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firewaterwordSatchitanandaPais Vasco to San FranciscoRegistered Userregular

OK well I'm going to re-purpose the symbol of the Trucker Mudflap girl as a way to identify myself as "Not Really Giving Too Much of a Damn About Religion but Interested in Talking About it Every Once in Awhile".

Not on cream of mushroom soup per se, though canned soup tends to be really salty and not very pleasant. The use of cans of soup as a cookery ingredient.

Its an easy to use ingrediant though. I mean if you want some extra mushroom flavor quick and easy bam there it is. Not everything has to be the grandest meal.

I don't know, white sauce is pretty quick, and it's not like softening some onions, mushrooms, and garlic down takes long. I understand why people do it, I just wondered how it became an apparently widespread practice in the US.